Cheesecakes & Chilled Desserts

Mini cream cheesecakes

Prep time
Cooking time
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Mini cream cheesecakes

What you need

10 Oreos
30g (1 ½ Tbsp) butter melted
250g Philly cream cheese, softened
¼ cup (60g) sour cream
1/3 cup (65g) caster sugar
1 tsp vanilla paste
1 egg
fresh cherries and berries to decorate

Make it

  1. Preheat oven to 160C fan forced.
  2. Line a 2 x 12 cup mini muffin tin with paper liners.
  3. Place 10 Oreos in a food processor and blitz until fine crumbs. Add melted butter and blitz until combined.
  4. Evenly distribute between the mini muffin liners and press down firmly into an even layer.
  5. Bake for 5 minutes, then remove from oven and set aside to cool.
  6. To make the filling, place cream cheese in a bowl of a stand mixer and mix until smooth. Add sour cream, sugar, vanilla, egg and mix until combined.
  7. Evenly distribute between the muffin liners and return to oven.
  8. Bake for 10 minutes or until tops of cheesecakes are set.
  9. Remove from oven and allow to cool for 1 hour. Cover with cling film and transfer to refrigerator to chill for 2 hours or overnight.
  10. Remove from pan and serve.
  11. ​Decorate with cherries and fresh berries.